Shrimp, Mozzarella, And Sun-Dried Tomato Quesadillas

1. Preheat oven to 200 degrees F.

2. In a medium skillet, over medium heat, place 1 tortilla. Sprinkle with 1/4 each of the mozzarella, shrimp, tomatoes, and basil or oregano.

3. Cook until the cheese begins to melt and the underside of the tortilla is marked with browned spots, about 1 1/2 minutes.

4. Place another tortilla on top and press lightly.

5. Turn the quesadilla and continue cooking until the cheese is melted and the second side has the browned spots, about 1 minute.

6. Transfer to a baking sheet and keep warm in the oven.

7. Repeat with the remaining ingredients.

8. Cut the quesadillas into wedges (I like to use a pizza cutter) and serve warm.

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Nutrient	Quantity
Total fats	1.2072 g
Protein	45.812 g
Carbohydrates	0.212 g
Energy	194.5067 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0298 g
Water	185.1848 g
Aspartic acid	0.0241 g
Calcium, Ca	159.2267 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0091 g
Lutein + zeaxanthin	452 g
Fiber, total dietary	0.128 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0045 g
Fatty acids, total saturated 22:0	0.0068 g
Carotene, beta	251.36 g
Niacin	0.0722 mg
Vitamin A, RAE	21.12 g
Fatty acids, total trans-polyenoic	0.0023 g
Arginine	0.0094 g
Riboflavin	0.0061 mg
Fatty acids, total trans-polyenoic 22:4	0.0023 g
Fatty acids, total polyunsaturated 15:0	0.0023 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0045 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	0.0222 g
Sodium, Na	270.0533 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0068 g
Total lipid (fat)	1.2072 g
Manganese, Mn	0.1666 mg
Fructose	0.0016 g
Proline	0.0083 g
Fatty acids, total saturated 16:0	0.1208 g
Fatty acids, total polyunsaturated 16:1 t	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0703 g
Choline, total	0.912 mg
Fatty acids, total polyunsaturated 18:1 t	0.0045 g
Sugars, total	0.024 g
Serine	0.0079 g
Fatty acids, total saturated 18:0	0.0843 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	0.0124 mg
Selenium, Se	0.024 g
Ash	2.9072 g
Fatty acids, total saturated 18:1 undifferentiated	0.0931 g
Pantothenic acid	0.0167 mg
Phenylalanine	0.0104 g
Copper, Cu	0.9171 mg
Betaine	0.032 mg
Thiamin	0.0027 mg
Methionine	0.0029 g
Iron, Fe	1.4323 mg
Carbohydrate, by difference	0.212 g
Phosphorus, P	489.5467 mg
Folate, total	5.44 g
Tocopherol, gamma	0.0128 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.068 g
Alanine	0.0106 g
Cholesterol	364.9333 mg
Valine	0.0102 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	0.0783 g
Glycine	0.0098 g
Glucose (dextrose)	0.0016 g
Fatty acids, total saturated 14:0	0.0023 g
Zinc, Zn	3.1021 mg
Isoleucine	0.0083 g
Fatty acids, total polyunsaturated	0.3756 g
Leucine	0.0153 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0023 g
Vitamin A, IU	422 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0045 g
Folate, DFE	5.44 g
Tryptophan	0.0031 g
Vitamin C, total ascorbic acid	1.44 mg
Fatty acids, total polyunsaturated 16:1 c	0.0045 g
Galactose	0.0216 g
Fatty acids, total polyunsaturated 18:1 c	0.0816 g
Fatty acids, total saturated 20:0	0.0045 g
Tyrosine	0.0062 g
Vitamin K (phylloquinone)	33.184 g
Fatty acids, total saturated	0.2322 g
Histidine	0.0041 g
Fatty acids, total monounsaturated	0.2019 g
Threonine	0.0083 g
Folate, food	5.44 g
Fatty acids, total polyunsaturated 17:0	0.0091 g
Cryptoxanthin, beta	3.68 g
Vitamin E (alpha-tocopherol)	0.064 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0703 g
Fatty acids, total trans	0.0091 g
Fatty acids, total trans-monoenoic	0.0068 g
Magnesium, Mg	84.4533 mg
Lysine	0.0088 g
Potassium, K	622 mg
Cystine	0.0022 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	2 cups	0	0	0
Basil	0.33 cup	1.84	0.212	0.0512
Flour Tortilla	8	0	0	0
shrimp	8 ounces	192.6667	0	1.156
sun tomato oil	0.5 cup	0	0	0